These dairy-free pancakes feature coconut cream (or canned coconut milk as an easy substitution) giving them a rich and creamy flavor. Whole wheat flour, oats, and maple syrup make these wholesome and healthy pancakes without milk a perfect fit for your entire family, including those with dairy intolerances.Jump to Recipe
Making Coconut Cream Pancakes Without Milk FAQ
Absolutely! You can easily use a milk substitute and still create delicious dairy-free pancakes from scratch. Different recipes may have you use various liquids to substitute for the milk. You may even be able to experiment with your favorite recipe to create your own dairy-free pancakes!
Often you may be able to use your usual recipe and simply experiment with using almond, coconut, or oat milk instead of dairy milk.
In this dairy-free recipe, I’ve substituted the milk for coconut cream. I also trialed the recipe with canned coconut milk and it works perfectly as well.
Coconut cream can be used in a variety of ways! One of my favorite ways to use it is to make coconut whipped cream or as a frosting alternative.
Most grocery stores have coconut cream in the same aisle as the coconut milk. Typically, it’s in the Asian section of the store.
Coconut cream is blended with less water and therefore thicker than canned coconut milk. This is a great article about the differences in coconut cream and coconut milk. Because of how this recipe is designed, you can simply use 1 cup of canned coconut milk instead of the coconut cream and simply not have any cream to top on your pancakes.
What You Need to Make Coconut Cream Pancakes
- Whole wheat Flour
- Quick Cook Oats (can substitute Old Fashioned, but you will have a change of texture)
- 1 Can of Coconut Cream or Canned Coconut Milk (Buy cream if you want to make coconut whipped cream for the top)
- Maple Syrup
- Shredded Coconut
- Blueberries (or other add in) – I love blueberries in this recipe, but you could try another add-in such as cranberries, chocolate chips, nuts, etc.
- Baking Powder
How to Serve These Dairy Free Pancakes
Coconut Whipped Cream – If you used canned coconut cream, serving these dairy-free pancakes topped with the coconut cream (as shown in the recipe below) makes them especially mouth-watering and fun. My son absolutely loves it when we make coconut cream. In fact, I used this coconut cream frosting for his healthy first birthday cake. Plus, the coconut cream gives him something to top his pancakes without needing syrup on top.
You can also top these pancakes with berries or fresh fruit, nut butter, shredded coconut, chopped nuts, and drizzled with a little maple syrup. (Note: I never drizzle my two-year-olds pancakes with syrup. If he requests syrup that someone else is using I simply put a small amount on his plate in which he dips a few pieces and then seems to forget about it.) He is so happy with other toppings including coconut cream that he does not miss syrup.
Try These Other Favorite Dairy Free Recipes
Coconut Cream Dairy Free Pancakes
- 3/4 cup Whole wheat flour I usually use pastry or white whole wheat
- 3/4 cup Quick cook oats
- 1/4 tsp Salt
- 2 tsp Baking Powder
- 1 tsp Cinnamon
- 2 eggs
- 1 can Coconut Cream or Coconut Milk SEE NOTES BELOW
- 2 Tbsp Maple Syrup
- 2 Tbsp Shredded Coconut, unsweetened
- 1/2 cup Blueberries or other add ins
- Coconut Oil to grease griddle or skillet
Mix together dry ingredients: Whole wheat flour, quick cook oats, salt, baking powder, cinnamon and shredded coconut in a large bowl.
If using canned coconut cream: Open the cream and separate out the cream from the coconut milk. Typically, the cream will be at the top of the can and the milk will have settled through to the bottom. Carefully dip the cream off into a separate bowl. Keep the liquid as you will use both parts.
If using canned coconut milk: Skip this step.
In a medium sized bowl beat the eggs and add maple syrup.
If using canned coconut cream: Add in the liquid from the can (usually there is approx 1/2 cup liquid) and add in 1/2 cup of the thick cream. Place the leftover cream in the freezer.
If using canned coconut milk: Simply mix in 1 cup of coconut milk.
Mix the coconut/egg mixture together with the dry ingredients. Add your blueberries (or other mix-in you chose.)
Heat griddle or skillet on medium heat and grease with coconut oil.
Using a 1/3 cup measuring cup, pour the batter onto the skillet leaving about 2 inches between each pancake. After a few minutes or when small bubbles form, flip pancakes. Cook until golden brown on both sides.
To Make Coconut Whipped Cream for Topping: If you used canned coconut cream, remove the remainder of the cream from your fridge and beat together with an electric mixer on high until light and fluffy. Use as topping for pancakes.
- If you buy coconut cream, you can use the remainder to make coconut whipped cream to top on the pancakes. However, you can also use canned coconut milk in the pancakes if you do not want the whipped coconut cream.
Recipe makes approximately 9 pancakes.
Nutrition (per pancake): CALORIES: 138, PROTEIN: 3.8g, CARBS: 17g, FAT: 6g